Lemony Green Beans

Quick-cooking green beans take this side dish recipe from start to finish in 20 minutes. Lemon peel and shallots add an elegant air and fresh flavor.



by 11  people


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Ingredients
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    1 1/2  pounds 
    green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
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    3   tablespoons 
    extra-virgin olive oil
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    3   large 
    shallots, cut into thin wedges
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    6   cloves 
    garlic, thinly sliced
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    1   tablespoon 
    finely shredded lemon peel
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    1/2  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    Lemon wedges

Directions
1.
In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Cover and chill up to 4 hours
2.
In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.
To serve right away:

1.
Chilling step may be omitted
Nutrition information
Per Serving: cal. (kcal) 80, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 9, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 2, pro. (g) 2, vit. A (IU) 583, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, sodium (mg) 152, Potassium (mg) 212, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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